Vegetables High in Vitamin B6 (Pyridoxine) (241st - 260th) (per 100 g edible portion)

• Cucumber, Pickle (salted pickles)
  
  0.06 mg
• Turnip (root, without skin, boiled)
  
  0.06 mg
• Sayaendo (immature pods, boiled)
  
  0.06 mg
• Artichoke (flower bud, boiled)
  
  0.06 mg
• Bracken (young shoots, raw)
  
  0.05 mg
• Cos lettuce (leaves, raw)
  
  0.05 mg
• Head lettuce, crisp type (head, raw)
  
  0.05 mg
• Water convolvulus (stems and leaves, boiled)
  
  0.05 mg
• Mung bean sprout (raw)
  
  0.05 mg
• Sponge gourd (immature fruit, boiled)
  
  0.05 mg
• Table beet (root, boiled)
  
  0.05 mg
• Eggplant Western type (fruit, fried)
  
  0.05 mg
• Eggplant (fruit, raw)
  
  0.05 mg
• Sweet corn, Canned product (whole kernel style)
  
  0.05 mg
• Daikon, Japanese radish (root without skin, raw)
  
  0.05 mg
• Ta cai (leaves, boiled)
  
  0.05 mg
• Royal fern, Nama-zenmai (young shoots, raw)
  
  0.05 mg
• Sugukina (leaves, raw)
  
  0.05 mg
• Shandong cai (leaves, boiled)
  
  0.05 mg
• Qin cai (stems and leaves, boiled)
  
  0.05 mg